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Easy Gluten-Free Shortcakes Recipe

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These Easy Gluten-Free Shortcakes are a delightful twist on the classic dessert, perfect for those following a gluten-free diet. Made with King Arthur Gluten-Free All-Purpose Flour and enriched with cream and eggs, these tender shortcakes bake up fluffy and golden, ideal for topping with fresh berries and whipped cream. Simple to prepare and quick to bake, they offer a delicious, naturally gluten-free treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (234g) King Arthur Gluten-Free All-Purpose Flour
  • 2 3/4 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 2 tablespoons (25g) granulated sugar

Wet Ingredients

  • 3/4 cup (170g) heavy cream or whipping cream
  • 1 large egg

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper and set it aside to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large bowl, thoroughly combine the gluten-free flour, baking powder, salt, and sugar to ensure an even distribution of leavening and flavor throughout the shortcake dough.
  3. Combine Wet Ingredients: In a separate bowl, beat together the heavy cream and egg until well combined, which will provide moisture and richness to the dough.
  4. Form Dough: Pour the wet mixture into the dry ingredients and mix gently just until a cohesive dough forms. Avoid overmixing to keep the shortcakes tender.
  5. Shape Shortcakes: Using a 1 1/2-ounce scoop or spoon, drop balls of dough onto the prepared baking sheet. Gently flatten each ball with your palm to roughly 2 to 2 1/2 inches in diameter for even baking and classic shortcake shape.
  6. Prepare for Baking: Lightly brush the tops of each shortcake with additional cream to promote browning, then sprinkle with coarse white sparkling sugar for a sweet, crunchy finish.
  7. Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the shortcakes have risen and are golden brown. Test by breaking one open to confirm it is fully baked inside.
  8. Serve and Store: Remove shortcakes from the oven and let cool slightly. Split them in half and top with fresh berries and whipped cream for serving. Store any leftovers well-wrapped at room temperature for several days or freeze for longer preservation.

Notes

  • For best results, use room temperature ingredients for easier mixing and better texture.
  • If you prefer, substitute the heavy cream with an equal amount of buttermilk for a slightly tangier shortcake.
  • Coarse sparkling sugar adds a lovely crunch and appealing finish but can be omitted if unavailable.
  • These shortcakes freeze well; wrap tightly to prevent freezer burn and thaw at room temperature before serving.
  • Feel free to customize toppings with seasonal fruits or alternative whipped toppings such as coconut cream for dairy-free variations.

Keywords: Gluten-Free Shortcakes, Easy Shortcakes, Gluten-Free Dessert, Baked Shortcakes, Berry Shortcake

Find it online: https://thehungrymason.com/easy-gluten-free-shortcakes-recipe/